Grilled Tuna with Sun-Dried Tomatoes and Olives
- 1/4 cup finely chopped oil-packed sun-dried
- 1/4 cup chopped pitted Gaeta or Niçoise olives
- 1/2 cup chopped fresh mint or thyme
- 2 tsp. minced garlic
- 4 Tbs. extra-virgin olive oil
- 3 Tbs. fresh lemon juice
- 2 Tbs. oil from sun-dried tomatoes
- 1/2 tsp. freshly ground pepper, plus more, to
- 4 tuna fillets, each 6 to 7 oz.
- Salt, to taste
In a bowl, stir together the sun-dried tomatoes, olives, mint, garlic, 3 Tbs. of the olive oil, the lemon juice, oil from the tomatoes and the 1/2 tsp. pepper. Set aside.
Brush the remaining 1 Tbs. olive oil evenly over both sides of the tuna fillets. Season with salt and pepper.
Place the fillets on the grill rack, or place on a rack in a broiler pan and slip under the broiler. Grill or broil, turning once, for 3 minutes per side for medium-rare, or until done to your liking.
Transfer the tuna fillets to warmed individual plates and spoon an equal amount of the sauce over each fillet. Serve immediately. Serves 4.
Note: Take care not to overcook the fish. Despite its similarity to steak, tuna dries out faster.